Gadgets

Wok
Bowl
Pressure cooker
Plates
Serving Spoons
Shredder

Ingredients:

Paneer shredded - 1 cup
Potato's Boiled - 2 (medium size)
Ginger - grated 1/2 tsp
Onions chopped into very small pieces - 1/2 cup
Cilantro minced- 1/4 cup
Turmeric - 1/4 tsp
Salt
Chilli Powder - 1/4 tsp
Lemon Juice - 1 tsp
Bread slices - 2
Water
Maida/APF - 1/2 cup
Oil for frying ( I used Olive oil)
Bread Crumbs - 1 cup (Italian seasoned bread crumbs)

Preparation:

1. Heat the wok/kaadai with oil on medium heat.

NOTE:Keep maybe 1 cup oil to cook each of them one at a time because they cook well then and you save on oil too.

2. In a plate place the bread and add water until the bread sucks up all the water and there is some remaining in the bottom and leave it for 10 minutes.

http://www.fewminutewon ders.com/2008/04/paneer-cutlet.html

Answered by Om Prakash , an ibibo Master, at 7:24 PM on October 11, 2008

Paneer shredded - 1 cup
Potato's Boiled - 2 (medium size)
Ginger - grated 1/2 tsp
Onions chopped into very small pieces - 1/2 cup
Cilantro minced- 1/4 cup
Turmeric - 1/4 tsp
Salt
Chilli Powder - 1/4 tsp
Lemon Juice - 1 tsp
Bread slices - 2
Water
Maida/APF - 1/2 cup
Oil for frying ( I used Olive oil)
Bread Crumbs - 1 cup (Italian seasoned bread crumbs)

Preparation:

1. Heat the wok/kaadai with oil on medium heat.
NOTE:Keep maybe 1 cup oil to cook each of them one at a time because they cook well then and you save on oil too.
2. In a plate place the bread and add water until the bread sucks up all the water and there is some remaining in the bottom and leave it for 10 minutes.Then remove the excess water and add it to the bowl with the other ingredients below.
3.In a bowl add boiled potatoes and mash them, add chopped onions, grated paneer,cilantro,green chillis,turmeric, chilli powder,salt, lemon juice and the bread slices that has been soaked and mix well so as to incorporate all the ingredients evenly.
4. Take the APF and mix it with a little water so as to form a batter that is like idli dough.
5. Place the bread crumbs in another plate.
6. Take the potato and paneer mixture and make a patty like a burger and then coat it with the APF batter and then coat it with the bread crumbs and place it on a plate.
7. Make some of this and fry the patties in the oil and allow them to turn golden brown on both sides.
8. Remove it and place it on a paper towel to remove excess oil.
9. Serve it hot with Ragada, hot and sweet chutney, Maggie hot and sweet ketchup.

Answered by Gyan Singh , an ibibo Master, at 9:57 PM on October 10, 2008

Ingredients

½ Gallon of whole Milk White vinegar (as much as needed) or Lemon juice (as much as needed) Directions
Don't try to make skimmed paneer using non-fat milk. Less fat in milk will give paneer a crumbling texture and will not hold into shape.

Heat milk and stir constantly to prevent a layer of cream from forming on the top.
Bring it to boil.
Slowly add white vinegar or lemon juice. This sours the milk.
If the milk does not curdle add a little more of vinegar or lemon juice.
When the milk is completely curdled, strain it through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
Hang to drip dry for 2-3 hours. Cut it into whatever shape you like.
To store paneer for longer time, you can deep fry it

Answered by Poonam Singh , an ibibo Specialist, at 2:50 PM on October 09, 2008

Raw Materials


Potato (Aloo) -1 LB
Green Peas -2 cups
Paneer -2 cups (grated)
Red Chilli Powder -3 tsp
Gram Masala -2 tsp
Salt -As desired
Oil for shallow fry


Preparation Style

Pressure cook the potatoes.Smash them well in a small bowl.Then add peas ,chilli powder,gram masala and salt to it .Make small balls of potato and press them in your palm.It would almost be in the shape of tikki.Then add little paneer (grated) and close the tikki.Shallow fry the potato and serve it with tomato sauce.

Answered by Romi , an ibibo Master, at 9:48 AM on October 08, 2008

well;
Ingredients:

*
500 gms Boiled potatoes
*
200 gms Paneer, grated
*
Sendha Namak as per taste
*
1/2 tsp. Red chilli powder
*
1/2 tsp. Garam masala powder
*
2 tbsp. vrat chawal flour
*
Oil for frying

Preparation:

*
Peel boiled potatoes and mash finely.
*
Add grated paneer, salt, chilli powder, garam masala powder and rice flour to it and mix well.
*
Divide the mixture into equal portions and shape each portion into your desired shape.
*
Heat oil in a kadai and deep fry the cutlets till golden brown and crisp.
*
Serve hot.

Answered by Kishore , an ibibo Master, at 8:54 AM on October 08, 2008